Custard Tea Buns. This twist on a Newfoundland favorite is made even richer tasting with the addition of custard powder and undiluted evaporated milk to the dough. An ideal teatime deal with!
Custard Tea Buns.
One of many many questions I’ve been requested during the last 13 years on Rock Recipes is, “Do you may have a recipe for Custard Tea Buns?”
Now, we made loads of several types of tea buns, a detailed cousin of scones, in our household. This weblog has featured fairly a number of of our household favourites through the years, like our Conventional Raisin Tea Buns and Coconut Tea Buns.
There have additionally been new flavours of my very own invention within the scone class too, like our ever common White Chocolate Raspberry Scones to dainty Lemon Cranberry Scones. In fact I’ve by no means met a tea bun that I didn’t like.
Custard Tea Buns scrumptious with a bit of butter.
They’re the proper accompaniment to a weekday tea break or a weekend brunch. I will need to have made many 1000’s of them through the years.
Custard Tea Buns missed the listing.
I’ve in fact heard of them and even sometimes seen them in native bakeries when travelling contained in the province. I’m wondering if they’re native to particular areas of Newfoundland?
Nonetheless, for some cause, this model was not recognized in my baking stuffed upbringing. After yet one more latest request, I made a decision it was time to see what all of the fuss was about.
Naturally I knew the flavour of Chook’s Custard Powder added to the dry components was one thing I’d most likely love. My childhood, like lots of of 1000’s of Newfoundlanders, was crammed with a “Jelly & Custard” Sunday dinner dessert, notably at my Nan’s.
(Chook’s Custard Powder is out there on Amazon of you can not discover it domestically)
Erdines Jelly and Custard.
I used to be really reminded of that straightforward dessert just lately when my cousin Erdine posted a photograph of it on her Fb Feed. It actually took me again to the easy however scrumptious style of childhood. I could make it myself quickly…or perhaps provide you with a totally selfmade model.
Getting the flavour proper.
I knew I needed to make use of my very own conventional tea bun recipe as a base as a result of I already typically used undiluted evaporated milk within the dough. I believed the richness of the milk would mix nicely with the custard powder to enhance the flavour.
However how a lot Custard powder ought to I exploit? I did discover a few easy recipes on-line and in a few Fb teams however most had as little as 2 tbsp of custard powder added to the dry components.
What was the purpose of that I questioned? Certainly that wouldn’t give a lot flavour in any respect.
I made a decision to bump up the custard powder quantity considerably to exchange a bit of of the flour. Not solely did this lead to a deeper custard flavour, it additionally added a definite yellow hue, which I believe appears fairly interesting.
The proof was within the tasting. They have been so scrumptious. SSpose declared them among the greatest she’s ever had!
I like mine with espresso too.
With tea buns, I don’t ever debate the addition of raisins. When you like them, add them, if not, go away them out. I attempted it each methods and each batches have been scrumptious.
I’m pondering of doing an apricot model quickly. I believe that might be a fantastic flavour mixture too as a result of I actually love dried apricots. Possibly a bit of lemon zest could be complementary too. Keep tuned!
Substances for Custard Tea Buns
Roll out the dough to about 1 1:4 inch thickness.
Minimize your tea buns with a 2 inch biscuit cutter.
Place in a 9×9 inch pan and high with egg wash.
Custard Tea Buns recent from the oven.
Ready for them to chill is the toughest half however they’re superb heat too.
Love nice tea buns & scones?
For much more scrumptious concepts for brunch, we’ve put them collectively into one superb assortment of our 25 Greatest Scone Recipes.
Like this Custard Tea Buns recipe?
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Prep Time:
10 minutes
Prepare dinner Time:
20 minutes
Whole Time:
half-hour
Custard Tea Buns. This twist on a Newfoundland favorite is made even richer tasting with the addition of custard powder and undiluted evaporated milk to the dough. An ideal teatime deal with!
Substances
- 1/3 cup Chook’s Custard Powder (1 small pkg vanilla instantaneous pudding combine could be substituted should you can’t discover it the place you reside.)
- 1 3/4 cups flour
- 1/2 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chilly butter
- 1 1/2 tsp vanilla extract (non-obligatory, no want to make use of in case you are substituting instantaneous vanilla pudding combine)
- 2/3 cup undiluted evaporated milk
- 1 tbsp lemon juice
- 1 cup raisins (non-obligatory)
Directions
- Grease a 9×9 inch baking pan and line with parchment paper.
- I begin these in my meals processor as a result of it’s so quick however they are often made simply as simply in a big bowl by reducing the butter into the dry components with a pastry blender or simply rubbing it into the dry components utilizing your arms like Nan did.
- In a meals processor, mix the flour, custard powder, sugar, baking powder and salt.
- Minimize within the butter till combination resembles a rough meal.
- Switch to a big bowl and toss within the raisins.
- Make a nicely within the heart of the dry combine.
- Combine collectively the lemon juice, vanilla and milk.
- Pour into the nicely and blend solely sufficient to kind a dough ball.
- Roll to 1 1/4 inch thickness and reduce out buns with a 2 inch biscuit cutter and place within the ready 9×9 baking pan.
- Bake at 375 levels F for 20-25 minutes or till golden brown.
Diet Data
Yield
16
Serving Measurement
1 tea bun
Quantity Per Serving
Energy 180Whole Fats 7gSaturated Fats 4gTrans Fats 0gUnsaturated Fats 2gLdl cholesterol 18mgSodium 186mgCarbohydrates 28gFiber 1gSugar 13gProtein 3g
The dietary info supplied is robotically calculated by third occasion software program and is supposed as a suggestion solely. Actual accuracy isn’t assured. For recipes the place all components is probably not used completely, corresponding to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will seemingly be considerably decrease than indicated.
